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¾ cup Plain Greek Yogurt

¾ cup Mayonnaise

2 tsp Garlic very finely chopped

½ tsp Kosher Salt

½ tsp Freshly Ground Black Pepper

¼ tsp Cayenne Pepper

1 tsp Worcestershire Sauce

¼ cup Cultured Buttermilk plus more as needed

2 tbsp Heavy Cream or Additional Cultured Buttermilk

4 oz Creamy Blue Cheese crumbled

In a mixing bowl, combine the Greek yogurt and mayonnaise until smooth.

Add the garlic, salt, black pepper, cayenne, Worcestershire sauce, buttermilk, and heavy cream. Mix until evenly combined.

Add the crumbled blue cheese and fold it into the dressing by hand. Gently press any excessively large pieces with the back of a spoon, but do not make the dressing completely smooth.

Taste and adjust the salt. Blue cheese varies considerably in saltiness, so the final seasoning must be determined after the cheese has been added.

Adjust the consistency with additional buttermilk if necessary. The dressing should be creamy and pourable while still holding visible pieces of cheese.

Cover and refrigerate for at least 2 hours before serving. The garlic and cayenne will become more noticeable as the dressing rests, so do not over-season it immediately.

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Chef’s Notes

Roquefort is creamy, pungent, and slightly sharp. Stilton is generally milder. Either works well, and the two may be combined.

Do not use a blender or food processor. The pieces of blue cheese are an important part of the dressing’s texture.

Cayenne and Worcestershire sauce should remain in the background. Neither should be identifiable as a dominant flavor.

Heavy cream softens the sharp edges of the cheese. If you do not have it, use additional buttermilk.

Refrigerate in a covered container and use within 7 to 10 days.

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Nutrition

Calories: 149.51kcalCarbohydrates: 1.47gProtein: 3.73gFat: 14.32gSaturated Fat: 4.09gPolyunsaturated Fat: 6.39gMonounsaturated Fat: 3.36gTrans Fat: 0.03gCholesterol: 16.97mgSodium: 311.53mgPotassium: 63.04mgFiber: 0.07gSugar: 0.91gVitamin A: 145.48IUVitamin C: 0.27mgCalcium: 74.66mgIron: 0.13mg

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